The morning news. [volume] (Savannah, Ga.) 1887-1900, 1887-07-31
WINE TN WATERMELONS.
THE LATEST FAD IN TANGLING UP
THE TONGUE.
A Rustic westerner Learns Thing or

a Rustic WeSternor Learns 1ulIlS VI
Two About Serving the Luscious
Product of Georgia-Tho Successors
of the Dude and Dudine as Seen in
the Metropolis.
NEW York, July 0-More watermelons
are consumed in New York than in any
other city in the world, and the watermelon
season is now at its height. One of the
largest and finest of the 2C0,O0 watermeons
that reached the metropolis last week found
its way into the cafe of fashionable up
town hotel. II was prepared for use and
placed in the ice box.
People from the country and tho smaller
towns come TO New York in great numbers
at this season of the year, and among the
recent arrivals was a worthy gentleman
from a little rural sttlcment in Southern
Michigan, who came to see his brother,
! Wall street broker, from whom lie had been
separated ever since they We're boys to-
gether on the old farm. The two brothers
dropped in at the cafe i'll whose ice box
rested the big watermelon first men
| toned Lets have a watermelon" said
the broker The rural brother readily
assented. "Will you have it plugged
asked the broker "Of course answered
the rural brother. "Didnt we always plug
melon before we ate it. when We were boys"
The broker whispered some order to the
waiter, and directly that servitor returned
! with the big melon aforementioned. When
| he cut 1t il seemed very juicy and aromatic
! Tho brothers ate it greedily. The rural
brother declared that he had Teycr tasted
such a melon in his life. 1t seemed to loosen
and later to thicZcn his tongue. Finally he
/ ,t Ii 1,-,t 1,n. ,,1 bad
"Gcorge, whasher masher wish dat meln"
| George smiled and answered. ut was
plugged"
How pluggedw asked the rural brother
with, a suspicious, not to say silly, leer
George replied: "A hole had been cut
in the end of it and bottle OF champagne
and a gill of brandy poured in. Then 1t was
| left in the ice until it became Perfectly cold.
! The sweet juices of the melon mingled with
the liquor so mellowcd it that you did not
| taste it,"
The rural brother looked astonished and
declared that he had never heard the like
| He had plugged melons when boy to find
out whether or not they were ripe, but
he had never engaged in such expensive and
exhllarating plugging as the case IN question
i The next morning when he had recovered
from tho effects of the plugged melon and
was discussing its wonders with bis brother,
| the latter. who has become a distinguished
epicure, said
ut would surprise you, old man, to know
! how many methods of serving watermclous
| the CournHnds have invented. Many pre-
fer a plugged melon filled with claret, but
| for my part nothing equals a sherry melon.
Good pale sherry-and it is hard to get
should be boiled down to almost a syrup and
! then allowed to cool When il has reached
the proper temperature, pour it into the
melon. place the fruit in the ice box, and
when you are ready take it out and eat 1t.
| II more nearly approaches the nectar OF the
! gods than any combination on earth. Then
| there il q sort of sherbct made of water
melon Juice | know of but one place i'll
! New York where you can get it. The meat
| of the melon Is compressed, the juice mixed
with wine and the mixture placed i'll a
| freezer until fine needles of ice begin to
form in it, Then it is served and nothing
can equal it as a cooling detection"
The rural brother was much impressed
| with the epicure's eruditiOn on the subject
of the watermelon. That evening atdinner
| he was still further astOnished when the cpl
| cure ordered as an entree some watermelon
| fritters, and as a CONNECTION some Candled
watermolons Il should think the melon
would melt while they are cooking it or
putting that candy around it, said the ru-
! ralist
That is trick the French have taught
/ -
of cold melon with a delicate batter and
cook it SO quickly that the fruit hasn't time
| to be much affected with the heat. That is
| they way these fritters were made. Then
they take very cold piece of melon meat,
mmerse it in boiling sugar, remove it in
stantly, and you have the candied melon that
YOU have eaten They raise the finest
watermelons in the south of France to be
found in Europe--although they scarcely
equal the melons we get from Georgia-and
| any cook from Southern Franco will tel you
all about preparing the fruit. In France
they do not allow the waste of the best part
of the melon, which is the outside. Ii the
watermelon rinds that are thrown away
! during o season in this country could be
gathered instead of being allowed to go to
waste, and made into preserves, half the
people in the United States who are unable
to enjoy the luxury of preserves during the
winter would have at small cost all they
could eat of the most delicious preserves
known TO the human palate. A little cheap
sugar, some lemon peel and a limited degree
of skill in preparing the green portion of
the watermelon is all that is required
Your country people go hungry for delica-
cies that grow all about you. This is not
only true with reference to melon preserves,
but with regard to other articles. You
wait impatiently for salad until your let
tuce is grown, and all the while you have
| nau AT your command material, II properly
prepared, for the finest salad known. | re-
fer To the stalks of the dandclion. You re
member how we used to have to pull up out
of the garden the abnminable weed that VIC
called 'pusley.' We have thrown away tons
of it, and yet the most de licatc salad / have
eaten in New York was made of that same
weed pusey.'"
The rural brother looked aStonished made
minutes of the information That his epicu-
rean kinsman had given him and went home
to tell the boys how little they know about
watermelOnS and the women folks how
limited their knowledge is Of cookery.
AMOS j. CUMMINGS.
III.
"Devilish fine gal that" said a man who
stood in front of Dcmonico's the other day
The tono was loud enough for the girl TO
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